1 Pre­heat the oven to 220°C/200°C fan. Put the cut pota­toes into a large, shal­low roast­ing tin and sprin­kle with the spices, fol­lowed by the lime zest and juice, gar­lic, tea­spoons of salt and the wa­ter.

2 Tum­ble the chicken into the tin, and toss ev­ery­thing well to­gether, then turn the chicken, skin-side up, on top of the pota­toes. Driz­zle the skin with the oil and sprin­kle over a lit­tle salt, then cook in the oven for 1 hour, or un­til the pota­toes are ten­der and the chicken cooked through, its skin golden and crisp. Serve scat­tered with chopped co­rian­der and, if wished, the quick-pick­led onions.